References
- AACC. 2000. Approved Methods of the American Association Cereal Chemists, 10th ed., The Association, St. Paul, MN, USA
- Ahmed M, Akter MS, Eun JB. 2010. Peeling, drying temperatures, and sulfite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem 121:112-118 https://doi.org/10.1016/j.foodchem.2009.12.015
- AOAC. 2000. Official Methods of Analysis. 17th ed Association of Official Analytical Chemists. Washington DC, USA. Method 991.43
- Bovell-Benjamin AC. 2007. Sweet potato: A review of its past, present, and future role in human nutrition. Advances in Food Nutri Res 52:1-59 https://doi.org/10.1016/S1043-4526(06)52001-7
- Evers AD, Stevens DJ. 1985. Starch damage in advances in cereal science and technology. American Association of Cereal Chemists Inc. Vol. II pp 321-349
- Greene JL, Bovell-Benjamin AC. 2004. Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour. J Food Sci 69(4):SNQ167-173
- Greenwood CT, Machenzie S. 1963. An investigation of the starch of the fruit of the potato (Solanum tuberosum). Starch/Starke 15:251-255 https://doi.org/10.1002/star.19630150706
- Huang AS, Tanudjaja L, Lum D. 1999. Content of alpha-, beta-carotene, and dietary fiber in 18 sweetpotato varieties grown in Hawaii. J Food Composit Anal 12:147-151 https://doi.org/10.1006/jfca.1999.0819
- Kim KE, Kim SS, Lee YT. 2010. Physicochemical properties of flours prepared from sweet potatoes with different flesh colors. J Korean Soc Food Sci Nutr 39(10):1476-1480 https://doi.org/10.3746/jkfn.2010.39.10.1476
- Kulp K, Lorenz K. 1981. Heat-moisture treatment of starches I. Physico-chemical properties. Cereal Chem 58:46-52
- Lee KA, Shin MS, Ahn SY. 1985. The changes of pectic substances in sweet potato cultivars during baking. Korean J Food Sci Technol 17:421-425
- Lin MJ, Humbert ES, Sosulski FW. 1974. Certain functional properties of sunflower meal products. J Food Sci 39:368-370 https://doi.org/10.1111/j.1365-2621.1974.tb02896.x
- Leach HW, McCowen LD, Schoch TJ. 1959. Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chem 36:534-544.
- Madamba LSP, Bustrillos AR, San pedro EL. 1975. Sweet potato starch: physicochemical properties of the whole starch. Philippine Agriculturist 58:338-350
- McCleary BV, Gibson TS, Mugford DC. 1997. Collaborative evaluation of a simplified assay for total starch in cereal products. Cereal Foods World 42:476-480
- Medcalf F, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42:558-568
- Reddy NN, Sistrunk WA. 1980. Effect of cultivar, size, storage, and cooking method on carbohydrates and some nutrients of sweet potatoes. J Food Sci 45:682-684 https://doi.org/10.1111/j.1365-2621.1980.tb04131.x
- Rumbaoa RGO, Cornago DF, Geronimo IM. 2009. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem 113:1133-1138 https://doi.org/10.1016/j.foodchem.2008.08.088
- Schoch TJ, Leach W. 1964. Whole starches and modified starches. In: Methods in Carbohydrate Chemistry Vol. II pp 106-108. Whistler RL. (ed). Academic Press. NY, USA
- Shin MS, Ahn SY. 1986. Action of crude amylolytic enzyme extracted from sweet potatoes and amylolytic enzymes on the sweet potato starches. Korean J Food Sci Technol 18(6):431-436
- Shin MS, Ahn SY. 1987. Textural properties of dry and moist type sweet potatoes. J Korean Agric Chem Soc 30(4):315-322
- Shin MS, Ahn SY. 1988. Characteristics of dry and moist type sweet potato starches. Korean J Food Sci Technol 20(3):412-418
- Sistrunk WA. 1971. Carbohydrate transformations, color and firmness of canned sweet potatoes as influenced by variety storage pH and treatment. J Food Sci 36:39-42 https://doi.org/10.1111/j.1365-2621.1971.tb02027.x
-
Teow CC, Truong V, McFeeters RF, Thompson RL, Pecoto KV, Yencho GC. 2007. Antioxidant activities, phenolic and
$\beta$ -carotene contents of sweet potato genotypes with varying flesh colours. Food Chem 103:829-838 https://doi.org/10.1016/j.foodchem.2006.09.033 - Walter WM, Troung VD, Wiesenborn DP, Carvajal P. 2000. Rheological and physicochemical properties of starches from moist- and dry-type sweet potatoes. J Agric Food Chem 48:2937-2942 https://doi.org/10.1021/jf990963l
-
Zhang T, Oates CG. 1999. Relationship between
$\alpha$ -amylase degradation and physico-chemical properties of sweet potato starches. Food Chem 65:157-163 https://doi.org/10.1016/S0308-8146(98)00024-7
Cited by
- Antioixdative Activity and Quality Characteristics of Rice Cupcakes Prepared with Pine Needle Powder and Extract vol.28, pp.5, 2012, https://doi.org/10.9724/kfcs.2012.28.5.613
- Quality Characteristics of Sweet Potato Varieties Baked and Freeze Thawed vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.403
- Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method vol.43, pp.6, 2014, https://doi.org/10.3746/jkfn.2014.43.6.955
- Functional properties of different Korean sweet potato varieties vol.20, pp.6, 2011, https://doi.org/10.1007/s10068-011-0208-1
- Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.524
- Difference of Starch Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) by Cultivated Regions vol.45, pp.6, 2013, https://doi.org/10.9721/KJFST.2013.45.6.682
- The Antioxidant Activities of the Korean Variety Mung Bean Hull Extracts as Dependent on the Different Extraction Methods vol.28, pp.5, 2012, https://doi.org/10.9724/kfcs.2012.28.5.605
- Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultivars vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.78
- Physicochemical Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) Starch Depending on Cultivation Periods vol.46, pp.6, 2014, https://doi.org/10.9721/KJFST.2014.46.6.750
- Development of Fine Bamboo Leaf Powder and Its Color Stability vol.31, pp.4, 2015, https://doi.org/10.9724/kfcs.2015.31.4.405
- Substitution Effect of Enzymatically Hydrolyzed Purple Sweet Potato Powder on Skim Milk in Yogurt Preparation vol.58, pp.4, 2015, https://doi.org/10.3839/jabc.2015.049
- Physicochemical Characteristics of Starches Purified fromNewly Developed Colored Sweet Potatoes, Danjami and Hogammi vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.256
- Microstructure, Texture and Rheology Properties of Sweet Potato Starch Gels Purified from Korean Cultivars during Storage vol.34, pp.2, 2018, https://doi.org/10.9724/kfcs.2018.34.2.186
- 전북지역 적응 다수성 가공용 고구마 적품종 선발 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.367
- 품종에 따른 고구마 칩의 아크릴아마이드 함량과 품질 특성 vol.50, pp.3, 2011, https://doi.org/10.9721/kjfst.2018.50.3.308
- 국내산 고구마 품종에 따른 영양성분 및 이화학적 특성 vol.33, pp.6, 2011, https://doi.org/10.7318/kjfc/2018.33.6.597
- 유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성 vol.32, pp.5, 2011, https://doi.org/10.9799/ksfan.2019.32.5.494